I’m completely obsessed with strawberries right now. They’re in season and they’re delicious. I buy them by the carton-full at the farmers market and then bake the shit out of ’em. This cake has been my favorite as of late. I’ve made it so many times in the last few weeks that I have the recipe memorized.
Adapted from Martha
makes: 10 inch cake in 1hr 30min
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons vanilla bean sugar *(see notes)
1 large egg
1/4 cup milk
1/4 heavy cream **(see notes)
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved
Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.
* Vanilla sugar ain’t nothin but a container of sugar with a vanilla bean in it. Vanilla beans are super expensive, so I don’t throw them away after scraping the beans out for another recipe, I just throw them in my sugar container. Voila – vanilla sugar! You can use regular sugar and be just fine.
** You don’t have to use half milk / half heavy cream. You can just use 1/2 cup of milk. I just like heavy cream :X
I like to serve this with mascarpone whipped cream and balsamic glaze.